Here are 2 methods to make long crusty loaves of white bread; Number I if you prefer a moist chewy bread; Number II if you would rather have a fine-grained, even-textured, more tender loaf.<\/span><\/p>\n makes 2 long loaves<\/p>\n \n\t\t\t\t\t\t4 cups sifted unbleached all-purpose flour \t\t\t\t\t\t1 package dry yeast or 1 cake fresh yeast Method I
\n\t\t\t\t\t\t2 tsp salt
\n\t\t\t\t\t\t1 package dry yeast or 1 cake fresh yeast
\n\t\t\t\t\t\t1 1\/2 cups warm water<\/p>\n
\n\t\t\t\t\t\t1\/2 cup lukewarm water
\n\t\t\t\t\t\t1 1\/2 cups warm water
\n\t\t\t\t\t\t1 tbsp salt
\n\t\t\t\t\t\t5 cups sifted unbleached all-purpose flour\n\t\t\t\t\t\t<\/p>\n
\n\t\t\t\t\t\tCombine the flour and salt into a large bowl. Pour the dry yeast or crumble the yeast cake into 1 \u00bd cups of warm water; stir until dissolved. Stir this mixture into the flour until well blended; cover the bowl and put in a warm place to rise. It will rise at room temperature but you may find it convenient to use your oven. Turn it on to warm for 2 minutes, turn it off, then put the bread in the oven to rise.
\n\t\t\t\t\t\tThe dough will double in bulk in about an hour at 30\u00baC; if the temperature is cooler it will take longer. This makes a very soft dough. When it has doubled in bulk, turn it out onto a floured surface, divide in 2 parts, and shape into long loaves. Sprinkle a little corn meal on a flat surface, place the loaves on top of it so that the bottoms of the loaves are coated with the meal, then place them on a cookie sheet. Make several diagonal cuts across the tops of the loaves and allow to rise again to about double in bulk (30 minutes to 1 hour).
\n\t\t\t\t\t\tPre-heat the oven to 200\u00baC. Brush the tops of the loaves with water; bake at 200\u00baC for 10 minutes, then for 30 minutes at 175\u00baC. Some experts place a pan of hot water in the bottom of the oven during the baking to produce a crunchier crust.
\n\t\t\t\t\t\tMethod II
\n\t\t\t\t\t\tDissolve the yeast in \u00bd cup of lukewarm water, put it in a large bowl with 1 \u00bd cups warm water and the salt. Stir in the flour 1 cupful at a time until it becomes difficult to mix; then turn the dough out on a floured surface and knead the dough by folding it over, pressing down with the heels of your hands, turning and folding again, and so on, adding flour as necessary to make a stiff dough. The amount of flour cannot be given precisely as flours differ in moisture content. Knead until the dough is smooth and elastic, place in an oiled bowl, cover and let rise until doubled in bulk. Shape loaves and bake as directed in the preceding recipe.
\n\t\t\t\t\t\tThe bread may be reheated to serve hot and\/or to produce a crustier crust. Brush the crust with water, or hold the loaf momentarily under the tap, and put it on the rack in the oven at 175\u00baC for 15 minutes.\n\t\t\t\t\t\t<\/p>\n","protected":false},"author":2,"featured_media":1823,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-2903","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/2903\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=2903"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/1823\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=2903"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=2903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}